Keerai Kootu is a traditional and most popular kootu variety which is very healthy and perfect for the summer season. This helps a lot to over come the ulcer related issues. As this kootu is made of spinach,moong dal and coconut , its very good for babies too. The flavor of cumin seeds add extra flavor to the kootu. This can be served as side dish for thuvayal and vetha kuzhambu. I also prefer to eat this kootu by mixing it with rice. Its very simple and made very quickly. Lets look at the steps of making Kootu.

Preparation Time : 10 mints | Cooking Time : 30 mints | serves : 2-3


Ingredients :


Spinach / Palak - 2 cups chopped

Moong dal - 3 tbspn

Coconut - 3 tbspn

Cumin seeds - 1 tbspn

Pepper - 1/2 tspn

G. Chili - 1

Water - as required

Salt - 1 tspn

Sugar - little

Hing - 1 tspn

Turmeric - little



Oil - 1 tbspn

Mustard seeds - 1 tspn

Urad dal - 1 tbspn

Red chili - 1


Preparation :


1. Take the moong dal and wash well. Soak for 15 mints . Pressure cook it with little turmeric for 3 whistle.


2. Add the coconut , cumin seeds , pepper , g.chili to blender and grind it to a fine paste. Wash the spinach 4 times as they have sand . Chop them finely. Add it to kadai along with salt,asafoetida, sugar and water and cook for 5 minutes. Then add the moong dal and mix well.


3. Once it starts boil add the coconut paste cook for 2 mints. Then turn off the stove. Temper it with mustard,urad dal and red chili and add to the kootu.


Keerai Kootu is ready to serve.

My Notes :


1. Adding sugar is to retain the green color . If needed you also add the cooking soda.

2. Spinach will get cooked very fast.

3. I added only little g.chili. If needed you can increase the g.chili or add the sambar powder.





Share on Facebook
Share on Twitter
Please reload

Post Your Comments

Please reload

Please reload